PROFILE

PROFILE

HISTORY

CORPORATE PHILOSOPHY

The Founder of Jiang Ji fermented bean curd, Mr. Jiang Fengsheng, in the 1940's, meet a master through a friend. The master craftsman, came from Quanzhou mainland China, specialized in making fermented bean curd. Mr. Jiang had a great opportunity to learn the technique of manufacturing fermented bean curd. It was a precious competence to have in that period of Taiwanese farming society. Mr. Jiang made a firm decision to work and study diligently with the master craftsman. The master was touched by his diligent attitudes so the master taught him all the techniques. The master wanted to continue to pass on the techniques of making fermented bean curd from generation to generation. Mr. Jiang utilized the techniques that he learned from the craftsman master to the fullest extent possible in the soy factory. Due to the changed of the times, the soy factory dismissed employees. Then, Mr. Jiang opened a food factory in cooperation with his friend. Mr. Jiang also continued to develop quality fermented bean curd. His sincere attitude and good techniques, not only respected by his peers, but also earned an excellent reputation in the fermented bean curd industry in Taiwan.。

In 1965, Mr. Jiang was inspired by his wife. They established New Penglai Food Factory where was their old house located in Banqiao. In 1984, the family name was used as a registered trademark. (Pronunciation: MaRu (Japanese) Kang (Taiwanese)) fermented bean curd is officially born. Mr. Jiang had devoted his life to learning in developing good quality of fermented bean curd. Mrs. Jiang was always giving him full support and encouragement. In 1989, Five years after the establishment of the XIN- PENG-LAI Food Factory, Mr. Jiang was sick due to unbearable long-term fatigue. In addition to taking care of Mr. Jiang, Mrs. Jiang also wanted to take care of these family-like employees. After Mr. Jiang death, Mrs. Jiang took all the responsibility in the factory. She overcame with grief. She continued to complete the unfinished work of Mr. Jiang. The mission of Mr. Jiang was that everybody could eat (Pronunciation: MaRu Kang ) fermented bean curd. Under Mrs. Jiang management, all the employees and family members were working together in producing the quality fermented bean curd. The factory implemented a concept that the factory was like a big family. The market had been gradually increasing.The fermented bean curd is getting popular and popular in Taiwanese families. It also becomes an important breakfast menu especially when people eat porridge.

The fermented bean curd is getting popular and popular in Taiwanese families. It also becomes an important breakfast menu especially when people eat porridge.
In 1975, when Chiang Kai-shek passed away, he enlisted Tashi in Daxi, bringing a tourist attraction to Daxi and opening up the flourishing development of Daxi bean products. At that time, two brothers Jiang Chunmao and Jiang Chunyang, who were the second generation of the fermented bean curd factory. They expanded the market and sales for Jiang Ji. In addition, they invested millions in updated equipment which were modern tofu machine made in Japan. The modern tofu machine was formalizing mass fermented bean curd production that helped increase production to meet the needs of the vast market and developed new productions. The brand of Jiang Ji was made. Today," Jiang Ji fermented bean curd" is equivalent to "Taiwan fermented bean curd".
Today, Jiang Ji entered the third generation of systematization management. The company will continue to pursue the quality, the efficiency, the innovation, and the service. The company will uphold its belief the "sixty-year cycle the endeavor, faith of the achievement handed down in the family taste" and create a great future.